The chorizo mini calzones:
Sautéed some mixed peppers, onion, and garlic. Added the crumbled No Evil Foods chorizo. For the sake of time and simplicity, I used garden Prego as my base, but I typically make my own red sauce. I added a can of fire roasted tomatoes, red wine (cooked out), thyme, oregano, veggie stock, and garlic/onion powder. Mixed in the chorizo/veggie mix.
Took crescent roll dough (again, not the pre-cut stuff) and made mini-calzones out of the mixture with Follow Your Heart Gouda. I kind of just ‘eye-balled’ everything, so no set recipe.